Description
A bold, creamy twist on classic Alfredo—smoky Cajun-seasoned chicken meets velvety Parmesan sauce for an indulgent yet effortless weeknight favorite.
Ingredients
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2 boneless, skinless chicken breasts
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250 g (about 8 oz) fettuccine pasta
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2 Tbsp olive oil
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2 Tbsp Cajun or blackened seasoning
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2 Tbsp butter
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2 cloves garlic, minced
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1½ cups heavy cream
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1 cup freshly grated Parmesan cheese
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Salt and pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Season the Chicken – Coat chicken breasts evenly with Cajun seasoning.
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Cook the Chicken – Heat olive oil in a skillet over medium-high. Sear chicken 5–6 min per side until blackened and cooked through (internal temp 165 °F/75 °C). Rest, then slice.
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Cook the Pasta – Boil pasta per package directions until al dente. Drain.
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Make Alfredo Sauce – In the same skillet, melt butter over medium heat. Sauté garlic until fragrant. Stir in heavy cream and simmer briefly. Add Parmesan and stir until sauce thickens. Season to taste.
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Combine Everything – Toss pasta in the sauce, top with sliced chicken.
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Garnish & Serve – Sprinkle parsley (and extra Parmesan if desired) over the top. Serve hot.
Notes
Let chicken rest before slicing to lock in juices.
Use freshly grated Parmesan for best flavor and a smooth sauce.
Simmer sauce gently—avoid boiling to prevent curdling.
For a looser sauce, whisk in a splash of pasta water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Pasta
- Method: Stovetop, Searing, Boiling
- Cuisine: Italian-American with Southern flair
Keywords: blackened chicken alfredo, Cajun pasta, creamy pasta, spicy Alfredo, weeknight dinner